Abstract
A microbiological method for qualitative determination of a preservative is discussed. It is based on control of growth of yeast colonies in agar tubes.
The Behavior of various untreated wines was tested first. Model tests were conducted and described with the following preservatives: actidione, potassium sorbate, p-hydroxybenzoic acid propyl ester, and monobromoacetic acid ethyl ester. The retarded areas were compared with each other. This method is sensitive enough to have practical application. Preservatives can be detected in concentrations smaller than what could be required to ensure preservation of a wine. The wines can be tested directly without having to pretreat the test material. The test is simple, and many samples can be analyzed at the same time.
- Copyright 1963 by the American Society for Enology and Viticulture
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Vol 14 Issue 2
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